Malt Loaf

Category: Cakes and Bakes

Ingredients

75ml2½fl oz hand-hot water 200g/7oz brown flour OR 100g/3½oz wholemeal flour and 100g/3½oz strong white flour 2.5ml/½ tsp salt 30ml/2tbsp malt extract 30ml/2tbsp black treacle 25g/1oz margarine 30g/1oz dark soft brown sugar 100g/3½oz sultanas Honey or golden syrup to glaze Yeast 10ml/2 tsp conventional dried yeast + 5ml/1 tsp sugar or 15g/½oz fresh yeast or 5ml/1 tsp fast action easy blend yeast

Method

Stir the dried yeast and sugar into the water and leave until frothy, OR blend the fresh yeast with water, OR mix the easy blend yeast with the flour. Place the flour and salt in a bowl, add the sultanas. Warm the malt, treacle, margarine and sugar until just melted and the sugar dissolved, and stir into the flour with the yeast liquid. NB if using instant yeast add to dry flour and warm the water with the malt mixture. Mix to a soft dough. Turn onto a floured surface and knead until no longer sticky (about 4 minutes), adding more flour if necessary. Shape and place in a greased 500g/1lb loaf tin. Cover the dough and leave to prove in a warm place until doubled in size - about 1hr 15 mins. Bake at 220C/gas 7 for 30 minutes until browned and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack. Whilst the loaf is still hot brush the top with honey or syrup. PER 100G 332 Kcal, fat 6.1g, saturated fat 0.1g, salt 0.8g, carbohydrate 66.9g, sugar 34.1g, fibre 3.6g